Best 3 Grandmas Borscht Polish Beet Soup Recipes

Grandmother's Borscht Polish Beet Soup is a hearty, flavorful dish that is a staple of Polish cuisine. This traditional soup is made with a variety of fresh vegetables, including beets, cabbage, carrots, potatoes, and onions, simmered in a rich broth of beef or pork. The result is a vibrant, colorful soup that is bursting with flavor and goodness. Served with a dollop of sour cream and a sprinkling of fresh dill, Grandma's Borscht Polish Beet Soup is a comforting and satisfying meal that is perfect for a cold winter day.

Here are our top 3 tried and tested recipes!

GRANDMA'S BORSCHT (POLISH BEET SOUP)

Grandma's Borscht (Polish Beet Soup) image

When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).

Provided by joanne.smolka

Categories Potato

Time 2h50m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 small onion, chopped
2 small potatoes, cubed
3/4 cup carrot, chopped
500 ml vegetable stock
180 g beets
180 g green beans
1 bay leaf
1 teaspoon dill

Steps:

caramelize the onion in some olive oil.
Add the potatoes and fry for about 2 minutes, careful not to let the onions and potatoes stick to the bottom of the pan. Use a bit more oil if necessary.
Add the vegetable stock and carrots. If you use fresh green beans, add them at this point. Bring to a boil. Cook for 5 to 10 minutes until potatoes and carrots are tender.
Add the beets, green beans, bay leaf, and dill. Simmer for a couple of hours. Serve with sour cream if desired.

Nutrition Facts : Calories 232.9, Fat 0.6, SaturatedFat 0.1, Sodium 115, Carbohydrate 53.2, Fiber 10.6, Sugar 13.2, Protein 7.5

BOBCHA'S POLISH BORSCHT

Bobcha's Polish Borscht image

Provided by Food Network Kitchen

Categories main-dish

Time 2h45m

Yield About 8-10 cups for 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds pork spareribs
1 large onion, chopped
1 bay leaf
3 peppercorns
2 tablespoons white vinegar
5 medium beets
2 cups sour cream
2 cups milk
3 tablespoons flour
Salt and pepper

Steps:

In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

BEEF AND BEET BORSCHT

Beef and Beet Borscht image

It was this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 4h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (1 inch thick) slice bone-in beef shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
2 cups chopped cabbage
¼ cup white vinegar, or to taste
salt and ground black pepper to taste
1 cup sour cream, for garnish
2 tablespoons chopped fresh dill, for garnish

Steps:

Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
Serve garnished with sour cream and dill.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 12 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 95.7 mg, Sugar 6.3 g

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, especially beets, give borscht its vibrant color and flavor. Choose beets that are firm and deep red in color.
Roast the beets before adding them to the soup: Roasting intensifies the beets' sweetness and adds a smoky flavor to the soup.
Use a variety of vegetables: Adding a variety of vegetables, such as carrots, potatoes, and cabbage, gives the soup a more complex flavor and texture.
Don't overcook the vegetables: Overcooked vegetables lose their flavor and nutrients. Cook them until they are tender but still have a slight bite to them.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use beef, chicken, or vegetable broth, depending on your preference.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a dollop of sour cream or yogurt for a tangy flavor.

Conclusion:

Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can adjust the ingredients to suit your own taste. Whether you like your borscht with a lot of vegetables or a little, with beef or chicken broth, or with a dollop of sour cream or yogurt, there is a borscht recipe out there for everyone. So next time you're looking for a warm and comforting meal, give borscht a try.